Plant Information

Common Name: FRUIT - JABUTICABA
Scientific Name: Myrciaria cauliflora
Alternative Names: Brazilian Grape Tree

N/A

R210.00

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Description

• Perennial
• Jabuticaba is native to Brazil, Uruguay, Bolivia, Peru, northeastern Argentina and Paraguay.
• One of the most popular native fruit of Brazil.
• It is a slow-growing, evergreen bushy shrub with a coppery green foliage that can grow up to 4.5m tall.
• The larger trunks and branches have bark which peels off in small patches which is found to be very attractive.
• Small white flowers are produced along the larger trunks and branches ("cauliflora" means "flowers growing on trunk").
• Fruit development is very rapid, usually taking only 20-25 days from flower to full maturity.
• Jabuticaba produces purple-black, grape-like fruits directly on its trunk and branches.
• The fruit forms on the trunks on short stems, with 2-3 fruits sometimes in a cluster.
• When trees are in heavy fruit, you cannot see the branches for all the large numbers of dark purplish-black fruits that look like large grapes.
• They are ready to harvest when they have developed a full color and are somewhat soft like a ripe grape.
• Like other fruit trees, it can take around 6 - 10 years to fruit.
• Once mature, the trees may produce between six to eight crops of fruit per year.
• It can take full sun or some shade and are small enough to fit into many parts of the garden landscape.
• They are fairly wind tolerant but do not like salty sea air.
• It will grow and fruit best in rich deep soil with a pH of 5.5 to 6.5.
• In its native country Jaboticabas are frequently flooded by rising rivers for weeks at a time without serious damage, so they are considered water tolerant.
• As the root system is shallow and dries out quickly, the tree requires regular irrigation.
• Jabuticaba is relatively hardy and will endure down to -5°C for short periods without serious damage.
• Small, young trees do best with some protection during winter.
• Because of its slow growth, Jaboticaba is perfect for growing in containers.
• Due to small leaves and dwarfish growth habit, Jaboticaba is often used as bonsai.

Culinary Uses

• The grape-like fruit has a thick skin and the sweet, white-pulp tastes like grapes or litchis.
• They are largely eaten fresh because of their short shelf-life and may begin to ferment 3 to 4 days after harvest.
• Can be used to make jams, tarts, strong wines and liqueurs.
• It can be frozen whole to enjoy throughout the year.

Parts Used

• The fruit pulp and skin.

Medicinal Uses. It is said that

• Jabuticaba is rich in compounds like gallic acid, ellagic acid and cyanidin-3-glucoside.
• It also contains essential minerals like iron, phosphorus, and calcium.
• The fruit’s rich, dark purple skin is antioxidant and fight oxidative stress.
• It boost the immune system, helps with arthritis and reduces inflammatory markers.
• Supports better blood glucose metabolism and helps reduce insulin resistance.
• Known to have hypolipidemic (cholesterol-lowering) and antihypertensive effects.
• Traditionally used to treat diarrhea, chronic throat inflammation, and asthma due to its astringent, anti-inflammatory, and anti-diabetic effects.

The information contained within this website is for educational purposes only. This site merely recounts the traditional uses of specific plants as recorded through history. Always seek advice from a medical practitioner.

Mountain Herb Estate, and its representatives will not be held responsible for the improper use of any plants or documentation provided. By use of this site and the information contained herein you agree to hold harmless Mountain Herb Estate, its affiliates and staff